A Slice of Heaven: Irresistibly Creamy Yoghurt Cheesecake

Light, creamy, and refreshingly tangy, yoghurt cheesecake is a modern twist on the classic dessert that will leave you swooning. This treat takes the luxurious smoothness of traditional cheesecake and pairs it with the airy lightness of yoghurt, creating a delightful balance of flavors and textures. Whether you’re serving it at a dinner party or indulging in a personal slice, this dessert has the versatility to impress and satisfy.

Originating from the creamy cheesecakes of New York but with a Mediterranean-inspired twist, yoghurt cheesecake is the perfect way to bring a fresh and healthful spin to a beloved classic. The slight tanginess from the yoghurt adds depth, while the natural sweetness makes it less cloying than its traditional counterparts. With an easy preparation process and ingredients that you likely already have, this cheesecake will quickly become a go-to recipe.

Ingredients

Ingredient	Quantity
Graham cracker crumbs	1 ½ cups
Unsalted butter, melted	6 tbsp
Granulated sugar	2 tbsp
Cream cheese, softened	16 oz (2 packs)
Plain Greek yoghurt	1 cup
Eggs	2 large
Vanilla extract	2 tsp
Lemon juice	1 tbsp
Granulated sugar	¾ cup
Cornstarch	1 tbsp
Salt	A pinch

Ingredient Notes

• Substitutions: Use digestive biscuits instead of graham crackers for the base, or swap Greek yoghurt with coconut or almond yoghurt for a dairy-free option.
• Freshness Tips: Choose full-fat yoghurt for a creamier consistency, and use freshly squeezed lemon juice for the best flavor.

Equipment Needed

• Springform Pan (8 or 9 inches): Ensures easy removal without damaging the cheesecake.
• Mixing Bowls: For combining crust and filling ingredients.
• Electric Mixer: For a smooth and lump-free filling.
• Rubber Spatula: Helps scrape every bit of filling into the pan.
• Ovenproof Dish with Water: Creates a water bath to prevent cracking.

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. Mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl until well combined.
3. Press the mixture firmly into the bottom of the springform pan, ensuring an even layer.
4. Bake for 10 minutes, then let it cool while you prepare the filling.

2. Make the Filling

1. Beat the cream cheese and ¾ cup of sugar in a large mixing bowl using an electric mixer until smooth and fluffy.
2. Add the yoghurt, vanilla extract, and lemon juice, blending until incorporated.
3. Add the eggs, one at a time, beating just until combined. Avoid overmixing to prevent air bubbles.
4. Sift in the cornstarch and a pinch of salt, folding gently to maintain the batter’s smooth texture.

3. Assemble and Bake

1. Pour the filling over the cooled crust, smoothing the top with a spatula.
2. Place the springform pan in an ovenproof dish filled with about an inch of hot water to create a water bath.
3. Bake for 50–60 minutes or until the edges are set, but the center jiggles slightly when shaken.
4. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly ajar.

4. Chill and Serve

1. Remove the cheesecake from the oven and run a knife around the edges to prevent sticking.
2. Chill in the refrigerator for at least 4 hours or overnight for the best texture.
3. Decorate with your favorite toppings before serving.

Tips and Variations

• Avoid Overbaking: A slight jiggle in the center means your cheesecake is perfectly cooked.
• Flavor Variations: Add fruit purees like raspberry or mango to the batter for a fruity twist.
• Gluten-Free Option: Use gluten-free cookies for the crust.
• Toppings: Fresh berries, a drizzle of honey, or a sprinkle of powdered sugar elevate this dessert beautifully.

Serving Suggestions

Serve this yoghurt cheesecake chilled for a refreshing dessert. Garnish with fresh berries, a dollop of whipped cream, or a sprig of mint for an elegant touch. Pair it with a side of fruit compote or a drizzle of chocolate sauce for added indulgence. For a festive look, add edible flowers or dust with cocoa powder.

Pairings

• Wine: A lightly sweet Moscato or a crisp Sauvignon Blanc enhances the cheesecake’s tangy and creamy notes.
• Tea: A citrusy Earl Grey complements the dessert’s delicate flavor.
• Cocktail: A refreshing lemon spritz or a berry mojito pairs perfectly.

Storage and Reheating

• Storage: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Slice and wrap individual pieces in plastic wrap, then store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: Serve chilled; reheating isn’t recommended for cheesecake.

Nutritional Information

Nutrient	Per Serving
Calories	310
Total Fat	18g
Carbohydrates	29g
Protein	6g
Allergens	Dairy, eggs

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Light, creamy, and perfectly tangy, yoghurt cheesecake is a modern twist on the classic dessert that balances richness with refreshing lightness. Combining the luxurious texture of cream cheese with the airy tang of Greek yoghurt, this dessert offers a delightful flavor profile that’s less heavy but just as indulgent as traditional cheesecake. The subtle sweetness, enhanced with hints of vanilla and lemon, makes it the perfect treat for any occasion—be it a casual family gathering or an upscale dinner party. With its simple ingredients and easy preparation, it’s a recipe that beginners and experienced bakers alike will enjoy.

The graham cracker crust adds a buttery crunch that complements the velvety filling, while the optional water bath baking technique ensures a smooth, crack-free finish. Garnished with fresh berries, a drizzle of honey, or a dollop of whipped cream, this cheesecake becomes a show-stopping centerpiece. Whether you serve it with a zesty lemon spritz or a warm cup of Earl Grey, the combination of flavors and textures promises to delight your taste buds with every bite.